Citrus Curd 3 Ways: Grapefruit, Lemon and Lime

I mentioned grapefruit curd last week when I posted my Grapefruit Poppyseed Scone recipe. As promised, I’m finally sharing the recipe. The scones are wonderful as is, but mmmmmm magnificent with a little bit of the curd on top, plus they’re prettier that way too!

Right now Madeline is totally smitten with any kind of curd. To her it tastes even better than frosting! She loves to eat it with a bowl of fresh or frozen berries for a snack or spread on top of a toasted English Muffin with her breakfast.

Citrus curd is the perfect thing to make when you need to use up leftover egg yolks. A quick recipe search on sites like Foodgawker will show that Lemon Curd is obviously the most popular of citrus curds, but that doesn’t mean you can’t enjoy other flavors as well!

I’ll also show you how easy it is to make other flavored citrus curds and the many ways you can use this creamy, citrus deliciousness. I could go on and on, but I think I’ll round out the list at an even 15 just for good measure.

15 Ways to Enjoy Citrus Curd

Citrus curd is a great basic condiment to have on hand for sweet cravings or the need for a last minute, simple dessert. Or just to add a little brightness to the winter doldrums. Is it spring for real yet? No more tricks!

This, like so many other Pantry and Fridge Staple favorites, is so simple to make at home yourself, there is no need to experiment with store bought counterparts.

Lemon Flavored with plain yogurt.

There are so many fun ways to enjoy citrus curd that I’m sure you’ll find yourself making it often. Here are a few of my favorite ways to enjoy it, plus some links for recipe inspiration. You can allow the citrusy goodness to take center stage, or be a background flavor for just a hint of flavor.

Citrus Curd

Yield:approximately 1 pint

Note: vary the sugar amount according to your personal preferences. If you like things on the sweeter side, add the larger amount. If you like a curd with more tartness, add the smaller amount. Or maybe you like it in between.

you know, I’ve really got to get on this curd train. I still haven’t made any, and now I’m kinda feeling like the uncool smelly kid at the lunch table. Loving the idea of the lime one, Katie.

I love citrus curd, and I really need to make the grapefruit variety. It sounds so luscious.

I love lemon curd! (though not a fan of the word curd:) I need to try the other flavors. I made orange curd once and had high hopes for it, but the flavor was too muted. I had to add a couple of tablespoons to give it that punch of flavor. I guess it is all about trial and error:)

I’ve only ever made lemon curd; I can’t wait to try other varieties! I love the ways to use it too, since I usually just end up eating it from the jar with a spoon. 😉

Funny how easy it is to forget about a simple recipe such as citrus curd that tastes great and has so many uses in the kitchen! Your post took us down memory lane: our mother and grandmother regularly prepared “fruit curds” – all the kids loved them. Thank you for posting this topic. Time to get back to a great traditional and favorite recipe.

Meringue is just sugar and egg whites but curd is like a sweet, creamy sort of… spread, i guess you could call it. You could probably put some on a meringue- i think it would taste good!

I definitely need to make some curd! All the citrus flavors look fresh and delicious!

I LOVE your grapefruit curd! I have a very prolific grapefruit tree and am always trying to find a new way to enjoy them. I’ve never made grapefruit curd but will try it soon. I noticed you put lemon juice in it too for balance. (I did a lemon curd post this week too!) I have your Anthropology egg trays also. Too cute!

I just made the lemon curd today. Going to layer it with angel food cake, blueberries, and whipped cream for a trifle. Yum! Can’t wait to dig in. Thanks for sharing.

I recently saw a vinaigrette recipe that called for homemade tomato jam but didn’t have the time to make the jam … I substituted lemon curd and it was very good. Add a tablespoon or so to a simple vinaigrette before adding salt or sugar and then adjust to your likely.

I love making lemon curd – they look great as gifts!

What quantity does this recipe make?

It makes a little more than a pint.

I’m making a big batch of this for gifts, but I don’t want to have dozens of egg yolks left over. Would it be possible to use Egg Beaters as a substitute? Or, do you have suggestions for how to use up the leftover yolks? Thank you!

I’m a little confused because you’re supposed to use egg yolks in the curd. Do you mean what to do with the left over egg whites? I have not tested the recipe using egg beaters because I don’t ever use that sort of thing. I recommend making Pavlova using the leftovers whites.

I just made lemon curd for the first time using this recipe; it’s DELICIOUS!!!

My curd turned out a LOT darker than the picture shown here but it still tastes great!

I’m making curd this morning to sell at an upcoming craft fair. Always sell out of my homemade jams, jellies, and curds. I’ve made tangerine curd several times and the first time I made it, the flavor wasn’t as intense as I wanted. Since then, whenever I make orange or tangerine curd, I always start with twice as much juice and boil it down to concentrate the flavor. It also adds a punch to add grated ginger root to the more subtle flavors of the orange, grapefruit and tangerine curds. You can leave the ginger in the curd, strain it out, or just press the grated ginger and use the juice.

Thanks for the tips Pat. I’ve been thinking about making an orange curd for some time now but I didn’t think the flavor would come through quite as strong as lemon or even lime since those two citrus fruits are very strong. Tangerine curd sounds so yummy as well. If all goes well with the orange, I’ll give that one a try too. Thanks again…

Does the butter need to be at room temperature?

I have used cold or room temp butter

Make lemon curd all the time as I have 5 massive lemon trees which are laden this year. My pink grapefruit trees are also offering up quite a bit of fruit so shall try this recipe. I also make passion fruit curd when they are in season — yummy

I have no experimented with either. I would consult a canning reference book regarding canning recommendations. Let me know if you try either and how it works out. Thanks!

Know this may sound like a silly question but are all of the citrus juices supposed to be ‘freshly squeezed’? Every recipe I’ve seen, other than the ones here and one on another site clearly states that, in other words, no bottled juices. I’ve made lemon curd many times and today I plan on making the lime curd (going to make mini Pavlova’s and mix the curd with whipped cream). I came across your site while searching for orange curd recipes (know the hubs would really enjoy that one! ) which then led me to these three. I’m really excited yet nervous about trying to make the three you have listed but of course before I do, I have to know the answer to my question. Thank you in advance.

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Hello! I'm Katie, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.